Windmill Pancakes

Method
Mix the flour, milk and egg and whisk well, preferably with an electric mixer.
Leave to stand for an hour or two as the wholemeal flour takes a bit more time to soak in.
Whisk again before cooking.
Heat a teaspoon of oil in a frying pan. Pour in just enough of the mixture to cover the pan. Cook for a couple of minutes, then flip and cook again
Eat with any of the following, sugar, lemon, golden syrup, honey or jam.

This is a very versatile mixture as you can keep it in the fridge for several days. You can also freeze the cooked pancakes, if making and freezing a large number, by separating with greaseproof paper or clingfilm.

These pancakes are extremely good as a savoury dish. Roll them round a filling (savoury mince, mushrooms in cream cheese, ratatouille, fish in cream sauce etc.). Lay the filled pancakes in a lightly oiled baking dish, brush the tops with a little more oil and bake in a fairly hot oven for about 20 mins.